STANDARD FOR A BLEND  OF SWEETENED  
CONDENSED SKIMMED MI LK AND VEGETABLE FAT  
CXS 252 -2006  
 
Adopted in 2006. Amended in 2010 , 2018 , 2021 , 2022 . 
 
2022 Amendment  
   
The following amendment was made to the text of the standard following decisions taken at the forty -fifth 
session of the Codex Alimentarius Commission in December 2022.  
  
Page  Location  Text in previous version  Text in amended version  
4 Section 7.6 Labelling of Non -
Retail Containers   The labelling of non -retail 
containers should be in 
accordance with the General 
Standard for the Labelling of 
Non-Retail Containers of Foods  
(CXS 346 -2021).  
 
  CXS 252-2006  2 
1. SCOPE  
This Standard applies to a blend of sweetened condensed skimmed milk and vegetable  fat, intended for 
direct consumption, or further processing, in conformity with the  description in Section 2 of this Standard.  
2. DESCRIPTION  
A blend of sweetened condensed skimmed milk and vegetable fat is a product prepared  by recombining m ilk 
constituents and potable water, or by the partial removal of  water, with the addition of sugar and with the 
addition of edible vegetable oil, edible  vegetable fat or a mixture thereof to meet the compositional 
requirements in Section 3  of this Standard . 
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS  
3.1 Raw materials  
Skimmed milk and skimmed milk powders1, other non -fat milk solids, and edible vegetable fats/oils1.  
The following milk products are allowed for protein adjustment purposes:  
– Milk retentate : Milk retentate is the product obtained by concentrating milk protein by ultra -filtration 
of milk, partly skimmed milk, or skimmed milk;  
– Milk permeate : Milk permeate is the product obtained by removing milk protein and milk fat from 
milk, partly skimmed milk, or skimmed milk by ultra -filtration; and  
– Lactose1 (Also for seeding purposes)  
3.2 Permitted ingredients  
– Potable water  
– Sugar  
– Sodium chloride and/or potassium chloride as salt substitute  
In this product, sugar is generally considered to be sucrose, but a combination of sucrose with other sugars, 
consistent with Good Manufacturing Practice, may be used.  
3.3 Permitted nutrients  
Where allowed in accordance with the General Principles for the Addition of Essential Nutrients to Food  
(CXG  9-1987),  maximum and minimum levels for Vitamins A, D and other nutrients, where appropriate, 
should be laid down by national legislation in accordance with the needs of individual country including, 
where appropriate, the prohibition of the use of particular nutr ients.  
3.4 Composition  
Blend of sweetened condensed skimmed milk and vegetable fat  
Minimum total fat  8% m/m  
Minimum milk solids -not-fat(a) 20% m/m  
Minimum milk protein in milk solids -not-fat(a) 34% m/m  
Reduced fat blend of sweetened condensed skimmed milk and vegetable fat  
Total fat  More than 1% and less than 8% m/m  
Minimum milk solids -not-fat(a) 20% m/m  
Minimum milk protein in milk solids -not-fat(a) 34% m/m  
(a) The milk solids -not-fat content includes water of crystallization of the lactose.  
For a blend of  sweetened condensed skimmed milk and vegetable fat the amount  of sugar is restricted by 
Good Manufacturing Practice to a minimum value which  safeguards the keeping quality of the product and a 
maximum value above which  crystallization of sugar, may occur.  
  
                                                 
1 For specification, see relevant Codex Standard . CXS 252-2006  3 
4. FOOD ADDITIVES  
Only those additive classes indicated as justified in the table below may be used for the product categories 
specified.  
Acidity regulators used in accordance with Tables 1 and 2 of the General Standard for Food Additives  
(CXS  192-1995) in food category 01.3.2 (Beverage whiteners), and only certain acidity regulators, 
emulsifiers, stabilizers and thickeners in Table 3 are acceptable for use in foods conforming to this Standard.  
Additive functional class  Justified use  
Colours  - 
Bleaching agents  - 
Acidity regulators  X 
Stabilizers  X 
Thickeners  X 
Emulsifiers  X 
Antioxidants  - 
Preservatives  - 
Foaming agents  - 
Anticaking agents  - 
Packaging gas  - 
X The use of additives belonging to the class is technologically justified.  
–  The use of additives belonging to the class is not technologically justified.  
5. CONTAMINANTS  
The products covered by this Standard shall comply with the maximum levels  for contaminants that are 
specified for the product in the General Standard for Contaminants and Toxins in Food and Feed  (CXS 193-
1995).  
The milk used in the manufacture of the products covered by this Standard shall comply  with the maximum 
levels for contaminants and toxins specified for milk by the General Standard for Contaminants and Toxins in 
Food and Feed  (CXS 193-1995) and  with the maximum residue limits for veterinary drug residues and 
pesticides established  for milk by the CAC.  
The vegetable oils/fat used in the manufacture of the products covered by this Standard  shall comply  with 
the Maximum Levels for contaminants and toxins specified for the  oils/fats by the General Standard for 
Contaminants and Toxins in Food and Feed  (CXS 193-1995) and with the maximum residue limits for 
pesticides established for the  oils/fats by the CAC . 
6. HYGIENE  
It is recommended that the products covered by the provisions of this S tandard be prepared  and handled in 
accordance with the appropriate sections of the General Principles of Food Hygiene  (CXC  1-1969), the Code 
of Hygienic Practice for Milk and Milk Products  (CXC  57-2004) and other relevant Codex texts such as 
Codes of Hygienic Practice  and Codes of Practice. The products should comply with any microbiological 
criteria  established in accordance with the Principles and Guidelines for the Estab lishment and Application of 
Microbiological Criteria Related to  Foods  (CXG  21-1997).  
7. LABELLING  
In addition to the provisions of the General Standard for the Labelling of Pre -packaged Foods  (CXS 1-1985) 
the following specific provisions apply:  
7.1 Name of the food  
The name of the food shall be:  
– Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat; or  
– Reduced Fat Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat  
Other names may be used if allowed by national legislation in the country  of retail sale.  CXS 252-2006  4 
7.2 Declaration of total fat content  
The total fat content shall be declared in a manner found acceptable in the country of  sale to the final 
consumer, either (i) as a percentage by mass or volume, or (ii) in grams  per serving as quantifie d in the label 
provided that the number of servings is stated.  
A statement shall appear on the label as to the presence of edible vegetable fat and/or  edible vegetable oil. 
When required by the country of retail sale, the common name of  the vegetable from which the fat or oil is 
derived shall be included in the name of the  food or as a separate statement.  
7.3 Declaration of milk protein  
The milk protein content shall be declared in a manner acceptable in the country of  sale to the final 
consumer, either (i)  as a percentage by mass or volume, or (ii) in grams  per serving as quantified in the label 
provided that the number of servings is stated.  
7.4 List of ingredients  
Notwithstanding the provision of Section 4.2.1 of the General Standard for the Labelling of Prepackaged 
Foods  (CXS 1-1985) milk products used only for  protein adjustment need not be declared.  
7.5 Advisory statement  
A statement shall appear on the label to indicate that the product should not be used as a substitute for 
infant formula. For example, “NOT SUITABLE FOR INFANTS”.  
7.6 Labelling of non-retail containers.  
The labelling of non -retail containers should be in accordance with the General Standard for the Labelling of 
Non-Retail Containers of Foods (CXS 346 -2021).   
8. METHODS OF ANALYSIS AND SAMPLING   
For checking the com pliance with this S tandard, the methods of analysis and sampling contained in the 
Recommended Methods of Analysis and Sampling  (CXS 234-1999) relevant to the provisions in this 
Standard, shall be used.